Creole Shrimp with Parsley CousCous

Today I'm going to introduce you to one of those dishes that is a staple in my family. I think my sister can make this creole shrimp with her eyes closed. Once someone says they are going to cook shrimp this recipe usually becomes the "go to". I decided to pair this creole shrimp with some parsley couscous.

Do you eat shrimp a lot? It's one of my top meats, but I hardly every like to get it when I go out. Most places the shrimp is under flavored or way too over flavored. For that reason I usually only eat it at home. This recipe is a quick way to mix up some shrimp and paired with some couscous.

You can easily adjust the spice level in this dish to what you want. I know some people like it to be extra spicy, it is a creole dish after all. But I am more of a low medium spice person so feel free to amp up the pepper level in the shrimp.

I am trying to gather my ingredients together before I cook. Trying being the key word. It would save time when you start to cook. But I never ever get that done properly. I'm usually scrambling to grab something out of the cupboard of the fridge that I should have already had measured out.

I heated some butter and added my onions, garlic, peppers and celery to brown.

Add some flour to the mixture to create a semi roux. This allows some of the raw taste of the flour to be cooked out. And you don't get any lumps.

Once that is incorporated, we add one of the ingredients that I had to rush to get measured while cooking: Tomatoes.

I let this simmer for a bit with the vegetables. About 10 minutes. I love my veggies to be a bit crunchy but not too raw. I used tin tomatoes here for the liquid. Why are they not selling plain tin tomatoes anymore? Everything has a flavor. Sometimes those can be overpowering and change the taste that you want for your dish, so be careful.

Now it's time to add the star of this dish, our seasoned shrimp. At this point, you turn the stove up to get these cooking in the veggies till there are done. And that won't be for long.

I then cooked the couscous according the package instructions. While it was simmering in its water (you can also use broth) I added some chopped parsley, salt & pepper, and garlic powder. And in ten minutes it was done

The flavorful taste of the shrimp paired nicely with the couscous which does not really have a strong flavor but does have some amazing benefits.

And dinner is done!!

I learned one major thing while making this dish...

My knife choppings skills are sub par. Chopping the parsley into small pieces, I almost saw myself going to the ER... TWICE!! I already had a reason to tell the doctor why half my finger was gone. HA!

But I must say I am quite pleased with the addition of couscous to my lineup and I'm excited to find new ways to have it.

I had to laugh at your disliking shrimp that is "underflavoured or overflavoured". I like my shrimp boiled plain and dipped in tartar sauce! The recipe looks good but probably far too spicy for me - I like tasting the shrimp! Actually, most seafood I like as plain as possible - crab with melted butter, cod fillets fried in butter and sprinkled with salt and pepper.

And that's not meant as a criticism, just a funny thought that we're all Goldilocks with the porridge, trying to find what is "just right" for us!

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Welcome. I'm Renz, chief cook and bottle washer. I'm a little girl with a big appetite. I love easy, tasty food especially infused with some of my Caribbean ingredients. Take some time and hang around. You can learn some more about me

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